Ranch Chicken Veggie Soup (Printable Version)

Hearty chowder with ranch chicken, vegetables, and creamy broth for cozy dinners.

# Needed Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Ranch Seasoning

05 - 1 tablespoon dry ranch seasoning mix

→ Soup Base

06 - 2 tablespoons unsalted butter
07 - 1 medium onion, diced
08 - 2 medium carrots, peeled and diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 1 red bell pepper, diced
12 - 1 medium zucchini, diced
13 - 1 cup frozen corn kernels
14 - 3 medium Yukon Gold potatoes, peeled and diced
15 - 6 cups low-sodium chicken broth
16 - 1 cup half-and-half
17 - 1/2 teaspoon dried thyme
18 - 1/4 teaspoon smoked paprika
19 - 1/4 teaspoon chili flakes, optional
20 - Salt and black pepper to taste

→ Finishing

21 - 1/4 cup fresh parsley, chopped
22 - 2 tablespoons fresh chives, chopped

# Preparation Steps:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20 to 25 minutes until cooked through. Allow to rest for 5 minutes, then shred with two forks.
02 - While chicken bakes, melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
03 - Stir in garlic, bell pepper, and zucchini. Sauté for 2 to 3 minutes until fragrant.
04 - Add potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes if using. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Add shredded chicken and half-and-half. Simmer for 5 additional minutes. Taste and adjust salt and pepper as needed.
06 - Stir in fresh parsley and chives. Serve hot with additional herbs if desired.

# Expert Advice:

01 -
  • The ranch seasoning does the heavy lifting so you don't spend an hour layering flavors one by one.
  • It's forgiving enough to make on a random Tuesday but impressive enough to serve when friends drop by unexpectedly.
  • One pot, thirty-five minutes of actual cooking, and you've got something that tastes like you spent all day on it.
02 -
  • Don't skip the resting period after roasting the chicken, or your shredded pieces will be dry and tough instead of tender and juicy.
  • If you want a thicker chowder, mash some of the potatoes against the side of the pot with your spoon before adding the chicken and cream, which releases their starch and naturally thickens everything.
03 -
  • Don't let the broth boil hard once you've added the potatoes, or they'll fall apart and make everything cloudy instead of staying in tender, defined pieces.
  • Taste the soup before adding salt, because the chicken broth, ranch seasoning, and butter all bring their own saltiness, and you might need less than you think.
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